RECIPE

Plant Based Bowls

Root Your Diet In Plants For National Fresh Fruit & Vegetables Month

Incorporating plant-based meals into our diet is more than buying meat-substitute burger patties. In honor of June being fresh fruit & vegetable month, check out this handy way to build colorful, tasty, nutrient-rich plant-based meals from bottom to top.

5. Incorporate Crunch

The crunch ingredients are the secret factor that take your bowls to the next level and feel “restaurant worthy.” These are worth adding to your cabinet staples. Options: Sunflower seeds, chopped almonds, sesame seeds, pine nuts, hemp seeds

4. Or Keep ‘Em Raw

Add more color, texture and nutrients with uncooked chopped veggies. Options: Tomatoes, red onion, avocado, arugula, shredded carrots, cucumber

3. Roast Vegetables

Grab the baking pan and chop up your favorite veggies. Mix them in a bowl with a bit of EVOO, salt and pepper. Roast at 425 for 25-40 minutes, depending on your oven. Options: Bell peppers, mushrooms, onions, eggplant, squash, zucchini

2. Choose a Protein

Contrary to popular belief, a diverse collection of vegetable proteins provides you what your body requires. How do you think cows grow up so strong? Options: Roasted tofu, black beans, kidney beans, lentils, chickpeas, edamame

1. Pick a Base

Meal prep can be a great way to save time during the week. Make a batch of rice or quinoa to store in the fridge for up to four days. Options: Tricolor Quinoa, brown rice, pearl couscous, cauliflower rice, barley, pasta